Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

1 garlic clove, thinly sliced

2 mild red chillies, deseeded and finely chopped

850ml hot vegetable stock

4 tbsp crème fraîche, plus more to serve

Method

Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

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Comments, questions and tips

This soup is lovely and very warming and filling. I found that cutting the squash in half, scooping out the seeds and roasting it until the flesh is soft is much kinder on the hands than trying to cut it up raw. Also, when it is cooked you can peel the skin off quite easily so you don't waste any! I will certainly be making this again, it was a hit.

telbel

22nd Feb, 2013

5.05

Made this today, absolutley gorgeous, really loved it, very tasty, not hot at all!! Was plesently surprised, thumbs up :))

l1ndat

19th Feb, 2013

5.05

Mmm! great idea about the garam masala Jan

l1ndat

19th Feb, 2013

5.05

Really loved this soup. Second time I made it I didn't have any creme Fraiche, so I used coconut milk.....perfect! Think it was even better with the coconut milk.

l0renz0

18th Feb, 2013

if you want to make soup spicey add dessert spoon garem masala to onion . lovely

leerenshaw

16th Feb, 2013

5.05

Very easy even for me, and very tasty. has given me new confidence in the kitchen

muffinchick

12th Feb, 2013

ONLY STARTED EATING BUTTERNUT LAST YEAR AFTER ATTEMPING TO GROW SMALL PUMPKINS IN THE GARDEN. NEEDED TO TRY BEFORE I STARTED. OH MY GOD.CANNOT BELIEVE I HAVE NEVER EATEN BEFORE, ABSOLUTLEY DELICIOUS THE SOUP RECIPE NEEDS NO CHANGING GOES REALLY WELL WITH MY HOMEMADE QUICK EASY BREAD. LOVE THE BUTTERNUT AND CARAMELISED ONION RECIPE ALSO.

astlec

11th Feb, 2013

5.05

For some reason I always struggle to make soup - I know, it's supposed to be the easiest meal to make! This recipe, however, seems to be my triumph. I roasted as much squash as I could fit in my oven dish and boiled the rest. I used hot chilli flakes and chilli puree as well as flaked sea salt and it was lovely. I added more chilli flakes I love spicy food and it was delicious. I will definitely be making this again!

lesleylafferty

10th Feb, 2013

5.05

Just made this soup for tomorrow's working lunch, very easy to make with great flavour, butternut squash never seems to be easy to peel and chop though...there must be a knack to it!...anyway..loved it!

jabber1512

4th Feb, 2013

Lovely soup - my daughter who alledgely doesnt like chillis said this was the nicest soup she had ever had

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